Makes 2 servings in 7 - 8 oz martini glasses
Zabaglione (prounounced zah-buh l-yoh-nee) is an elegant, light, and foamy Italian custard that is often served over fresh, lightly-sweetened fruit. In this recipe, fresh cherries are highlighted by toasty and nutty amaretto liquor.
With a dessert so elegant, your guests will think you've worked hours. But have no fear, the total cook time is about 20 - 30 minutes from start-to-finish.
Amaretto Zabaglione with Fresh Cherries
For Cherries:
About 1 cup pitted & quartered fresh cherries
1/4 cup (2 oz) granulated sugar
Pinch of salt
For Zabaglione:
3 egg yolks
1/4 cup (2 oz) granulated sugar
1/4 cup (2 oz) amaretto liquor
For Garnish:
1 Tbsp chopped or slivered almonds
2 fresh whole cherries with stems
Directions
Toss pitted and quartered cherries with the sugar and salt. Set aside.
In a medium sauce pan, fill with 1" - 2"of tap water. Set the sauce pan over medium-low heat, bring to a simmer.
In a stainless or tempered glass bowl, whisk together the egg yolks, sugar, and liquor. Whisk until fully combined. Then place the bowl over the pan of simmering water (making sure the base of the bowl DOES NOT touch the water surface). Whisk vigorously and constantly over the simmering water until the mixture is thick, pale in color, and hot, about 7 to 9 minutes.
Take bowl off the pan of water, and continue whisking vigorously until the mixture cools slightly, about 1 minute.
Spoon the cherries evenly into base of serving glasses. Top with zabaglione custard. Serve slightly warm or chilled. Right before serving, sprinkle lightly almonds and top with cherry.
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